- 1 tablespoon oil
- 2 onions, sliced
- 4 garlic cloves, sliced
- 1 tablespoon oregano leaves
- sea salk & cracked black bepper
- 400g can butter beans
- 400g can white beans
- 2 x 400g can borlotti beans
- 500ml tomato puree
- 1 cup vegetable or beef stock
- 1/2 cup red wine (I didn't include this)
- 1 tablespoon brown sugar
Heat a frying pan over a high heat. Add the oil, onions, garlic, oregano, salk and pepper. Cook for 5 minutes or until the onions are a light golden colour. Add the beans, puree stock, wine and sugar. Simmer for 10 minutes or until it has thickened.
I served it with some baked pita bread (and a marinated chicken breast to make it more of a dinner meal).
I can never eat canned baked beans again.
Someone had a ball, except every time I went to take a video of him in the water he ran out, little humbug!!
1 1/2 kg potatoes (cooked and mashed)
3 cup broccoli florets, 360g
200 g yellow squash (sliced)
1 onion (small, finely chopped), 60g
4 Tbsp light cream cheese
1 Tbsp parmesan cheese (grated), 10g
Blanch or microwave the broccoli and squash until just tender. While still warm, mix with the onion and cream cheese. Season with a little salt and freshly ground black pepper. Put into a shallow ovenproof dish and cover with mashed potato. Sprinkle with parmesan cheese and brown under a hot grill or in a hot oven.
Yes....today is a day when Justin is not at home....sssshhhhhhh.